Born from the talent of a chef and his boss
François Massialot, the personal cook of Philippe d’Orléans, the famous “Regent”, who managed the kingdom of France during the minority of Louis XV the orphan king and who was known as a gourmet and, it must be said, a sacred sex obsessed, but let’s not talk about his own eggs but about the creamed eggs concocted by his chef Massialot, which he found too cold, and which he would have suggested reheating quickly, from above. The prince would have proposed to put sugar on the cream, and Massialot would have had the idea to caramelize the sugar using a hot iron.
Recipe
Wherever it comes from anyway, crème brûlée is never better than with this recipe:
You need :
- 50 cl full liquid cream
- 100g sugar
- 6 egg yolks
- 6 tablespoons brown sugar or brown sugar
- a vanilla bean.
The process
You preheat the oven to 160. You heat the cream over low heat and you infuse the vanilla in it that you have cut in half, you beat the yolks and the sugar and also the vanilla seeds, when the mixture is very foamy , on this mixture you slowly pour the hot cream that you mix with the first mixture.
When it’s done you pour into the ramekins that you cook in a bain-marie in the oven for a good half hour. Then you take out the creams and put them in the fridge for at least 4 hours.
At the time of tasting you pour the brown sugar on the ramekins and you burn with a blowtorch. You can make crème brûlée with vanilla, like here, but also with bergamot, with a little crushed candy, or even with foie gras. .
French cuisine is a few legendary recipes like crème brûlée but above all it’s a lot of heart.